Saturday, November 30, 2013

Turkey Parmesan Rotini Bake

I will now share with you one of my favorite dishes for using up leftover turkey.  The sauce is incredible and it is cheesy.  Although it may look like a lot of steps, it comes together pretty quickly.  


Recipe adapted from: Rock Recipes

Sauce: 
1/3 cup butter
3 tbsp flour
¼ tsp black pepper
½ tsp sea salt

2 ½ cups whole milk
1 ½ cups water
2 chicken bullion cubes

Melt butter over medium heat in saucepan.  Whisk in flour, add salt and pepper.  Bring to boil.  Whisking constantly, slowly pour in milk and water, add chicken bullion cubes. Bring to a boil.

Add to sauce:
1 tbsp dry summer savoury
2 tbsp Dijon mustard
Continue to cook until thick.  Remove from heat and add: 
1 cup freshly grated parmesan cheese
2 cups grated low fat mozzarella cheese
Pasta: 
3 cups uncooked rotini pasta

Cook, just to al dente. Drain and set aside.

Add-ins:
3 cups leftover cooked turkey, cut in chunks
1 large roasted red pepper, chopped
8 slices precooked bacon, cut in small pieces (I used turkey bacon)

Now mix the drained noodles with turkey, bacon, red pepper and sauce.  Mix to coat.  Pour into large casserole dish and top with the grated mozzarella cheese. 
Bake at 350 for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.

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